Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Hirofumi Enomoto (Enomoto H), Shiho Nagae (Nagae S), Yoko Hayashi (Hayashi Y), Can-Peng Li (Li CP), Hisham R. Ibrahim (Ibrahim HR), Yasushi Sugimoto (Sugimoto Y), Takayoshi Aoki (Aoki T)
Asian-Australas J Anim Sci. 2009;22(4):591-597.   Published online 2009 Mar 4     DOI: https://doi.org/10.5713/ajas.2009.80363
Citations to this article as recorded by Crossref logo
Impact of egg white proteins modification by phosphorylation and ultrasound on its functional properties
Mehrnoush Borhani Esfahani, Mohammad Goli, Majid Toghyani
Journal of Food Measurement and Characterization.2023; 17(5): 4253.     CrossRef
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, Dayong Peng, Yonggang Tu, Jiguang Chen, Qingfeng Zhang, Daobang Tang, Zhongping Yin
Trends in Food Science & Technology.2023; 138: 417.     CrossRef
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions
Rida Arshad, Yaqi Meng, Ning Qiu, Fang Geng, Yoshinori Mine, Russell Keast, Chunxia Zhu
Journal of the Science of Food and Agriculture.2022; 102(3): 1165.     CrossRef
Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation
Liangtao Lv, Liying Ye, Xiao Lin, Liuying Li, Jiamin Chen, Wenqi Yue, Xuli Wu
Foods.2022; 11(15): 2308.     CrossRef
Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins
Rida Arshad, Yaqi Meng, Ning Qiu, Haohao Sun, Russell Keast, Abdur Rehman
Journal of Food Biochemistry.2020;[Epub]     CrossRef
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
Tao Huang, Zong-cai Tu, Xinchen Shangguan, Hui Wang, Xiaomei Sha, Nidhi Bansal
Food Chemistry.2018; 246: 428.     CrossRef
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai, Yuanyuan Meng
International Journal of Food Properties.2018; 21(1): 395.     CrossRef
Interactions and emulsifying properties of ovalbumin with tannic acid
Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li
LWT.2018; 95: 282.     CrossRef
Identification and quantification of the phosphorylated ovalbumin by high resolution mass spectrometry under dry-heating treatment
Hui Wang, Zong-cai Tu, Guang-xian Liu, Lu Zhang, Yuan Chen
Food Chemistry.2016; 210: 141.     CrossRef
Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
Danial Dehnad, Seid Mahdi Jafari, Maryam Afrasiabi
Trends in Food Science & Technology.2016; 57: 116.     CrossRef
Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation
Yuan Chen, Zongcai Tu, Hui Wang, Lu Zhang, Xiaomei Sha, Juanjuan Pang, Ping Yang, Guangxian Liu, Wenhua Yang
Food Research International.2016; 89: 882.     CrossRef
Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin
Lei Lv, Yujie Chi, Chen Chen, Wei Xu
International Journal of Food Properties.2015; 18(6): 1326.     CrossRef
Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of β-lactoglobulin
Junzhen Zhong, Yue Tu, Wei Liu, Shunjing Luo, Chengmei Liu
Food Chemistry.2015; 188: 658.     CrossRef
Attenuation of Allergic Immune Response Phenotype by Mannosylated Egg White in Orally Induced Allergy in Balb/c Mice
Prithy Rupa, Soichiro Nakamura, Shigeru Katayama, Yoshinori Mine
Journal of Agricultural and Food Chemistry.2014; 62(39): 9479.     CrossRef
Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
Yaping An, Bing Cui, Yuntao Wang, Weiping Jin, Xiaopeng Geng, Xiangxing Yan, Bin Li
Food Hydrocolloids.2014; 40: 1.     CrossRef
Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose
Zheng Li, Yongkang Luo, Ligeng Feng
European Food Research and Technology.2011; 233(3): 387.     CrossRef
Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
Hirofumi Enomoto, Takayuki Ishimaru, Can-Peng Li, Yoko Hayashi, Naotoshi Matsudomi, Takayoshi Aoki
Food Chemistry.2010; 122(3): 526.     CrossRef
Recent advances in phosphorylation of food proteins: A review
Can-Peng Li, Hirofumi Enomoto, Yoko Hayashi, Hui Zhao, Takayoshi Aoki
LWT - Food Science and Technology.2010; 43(9): 1295.     CrossRef
Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions
H. Enomoto, Y. Hayashi, C.P. Li, S. Ohki, H. Ohtomo, M. Shiokawa, T. Aoki
Journal of Dairy Science.2009; 92(7): 3057.     CrossRef